Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Building-161, BARC-East, Beltsville, Maryland 20705, USA.
J Agric Food Chem. 2009 Aug 26;57(16):7401-8. doi: 10.1021/jf901121v.
An LC-MS profiling method was used for a comprehensive study of the phenolic components of collard greens, kale, and Chinese broccoli, three Brassica green leafy vegetables. This study led to the identification of 45 flavonoids and 13 hydroxycinnamic acid derivatives in the three vegetables. Most of the identifications were based on comparison of compounds previously reported in the literature for Brassica vegetables. The results indicate that the three materials have very similar phenolic component profiles. For each, kaempferol glycosides and acylgentiobiosides were the major phenolic compounds, quercetin glycosides were minor compounds, and most of the flavononol glycosides existed in their acylated forms. In addition, each of the materials contained caffeoyl-, p-coumaroyl-, and feruloylquinic acid monomers with a 3-position derivative as the dominant isomer. This is the first report for most of these phenolics in collard greens and Chinese broccoli and for >20 of them in kale.
采用 LC-MS 分析方法对羽衣甘蓝、无头甘蓝和芥蓝这三种绿叶蔬菜中的酚类成分进行了全面研究。这项研究共鉴定出 45 种类黄酮和 13 种羟基肉桂酸衍生物。大部分鉴定结果是基于与文献中先前报道的 Brassica 蔬菜中化合物的比较。结果表明，这三种材料的酚类成分图谱非常相似。对于每一种材料，山柰酚糖苷和酰基龙胆二糖苷都是主要的酚类化合物，槲皮素糖苷是次要化合物，并且大多数黄酮醇糖苷都以酰化形式存在。此外，这三种材料均含有咖啡酰基、对香豆酰基和阿魏酰奎宁酸单体，以 3-位衍生物为主要异构体。这是大多数酚类物质在羽衣甘蓝和芥蓝中的首次报道，也是 Kale 中 20 多种酚类物质的首次报道。
